Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:38:03 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Thai Curry Beef Skewers + Guest Writer for Martha Stewart http://steamykitchen.com/1417-thai-grilled-beef-skewers.html http://steamykitchen.com/1417-thai-grilled-beef-skewers.html#comments Wed, 10 Sep 2008 14:17:59 +0000 http://steamykitchen.com/blog/?p=1417 I’m a guest writer over at Martha Stewart Everyday Food! Have you been to their website? They’ve got thousands of recipes, all of them simple and perfect for dinner tonight. My kids made Thai Curry Beef Skewers and Grilled Banana with Dark Chocolate for them. Come on over to Martha Stewart Everyday Food’s website and take a look. The recipe ...

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I’m a guest writer over at Dinner Tonight Martha Stewart Everyday Food! Have you been to their website? They’ve got thousands of recipes, all of them simple and perfect for dinner tonight.

My kids made Thai Curry Beef Skewers and Grilled Banana with Dark Chocolate for them. Come on over to Martha Stewart Everyday Food’s website and take a look. The recipe for the MUST MAKE dessert inspired by the lovely Andreaa is over there.

I love it when my two young sons — 3 years old and 5 years old — help me in the kitchen. It’s good to nurture an interest in responsible nutrition and teach them correct food pairings, like how super-thin, shatter-crisp Lay’s potato chips are much better stacked between a hamburger bun and patty than something big and smushy like a chocolate Ho-Ho.

We have one small rolling stool in the kitchen perfect for just one little boy to stand on. Why not two? Well, because physically, my two arms and two eyes can keep track of only one child within arms reach of a smorgasbord of spices and seasonings. Trust me when I tell you that behind my back, they’ve dumped a jar of chili powder in the fried rice just because it needed more color. Well, that evening magically turned into a Happy Meal night. Which, now looking back, seems like an awfully suspicious trick that I’m sure a certain trouble-stirring uncle taught them recently.

But the kids do love to come tinker in the kitchen, especially when it involves food on a stick. You could put anything on a stick and my kids will think it’s like the best meal ever. How do you think I got them to eat brussels sprouts? You skewer them between chocolate dipped marshmallows. To get to the next marshmallow, you’ve got to eat that brussels sprout.

Once Andrew heard we were making Thai Curry Beef Skewers with his favorite fruit in the world, pineapple, on sticks, he went totally nuts and called dibs on skewering duty. One piece of pineapple for the Thai Curry Beef Skewer, one piece of pineapple for Andrew. One for the Thai Curry Beef Skewer, two for Andrew. It took two cans of pineapples to finish the job, but I guess he got his recommended vitamin C ration for the week.

Andrew Making Beef Skewers

Grilled Thai Curry Beef Skewers Recipe

Serves 4
Inspired by Martha Stewart Everyday Food

I have tweaked Martha Stewart Everyday Food’s Grilled Thai Curry Beef Skewers recipe just a little, adding fresh lime juice and using pineapple juice in place of some of the honey and brown sugar. The pineapple juice will also help tenderize the meat. Thai curry paste can be found in any Asian market and in the international aisle of your supermarket. Although Thai curry is normally spicy, we’re using only 1 tablespoon of the curry paste so that even the little ones can enjoy this dish. If you do enjoy spice, feel free to add another tablespoon to the recipe. Store the remaining paste in a covered jar or plastic container in the refrigerator. It will last several weeks if properly stored.

Grilled Thai Curry Beef Skewers Recipe

Ingredients
1 can (20 ounces) pineapple chunks, 2 tablespoons of the juice reserved
2 tablespoons honey
2 tablespoons packed brown sugar
1/4 cup soy sauce
2 tablespoons freshly squeezed lime juice
1 teaspoon vegetable, canola, or peanut oil
1 tablespoon Thai red curry paste
1 1/2 pounds top sirloin beef, cut into 1 inch cubes
1 red onion, quartered, layers separated

Directions
1. If grilling outdoors, prepare your grill for high, direct heat. If broiling in your kitchen, heat the broiler with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Soak 8 wooden skewers (12 inches each) in a pan of water.

2. In a medium bowl, whisk together the 2 tablespoons of the reserved pineapple juice, honey, brown sugar, soy sauce, lime juice, oil, and red curry paste. Reserve half of the sauce for serving (pour into a separate bowl.)

3. Add the beef to the marinade and let sit for 10 minutes at room temperature. Thread the beef, onion, and pineapple onto skewers. Grill on your outdoor grill or under broiler for 5 to 7 minutes, flipping halfway, until medium-rare.

Andrew enjoying Thai Curry Beef Skewers

Andrew enjoying Thai Curry Beef Skewers

***

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Ginger, Soy and Whiskey Grilled Chicken http://steamykitchen.com/312-soy-whiskey-chicken.html http://steamykitchen.com/312-soy-whiskey-chicken.html#comments Sun, 04 May 2008 04:08:05 +0000 http://steamykitchen.com/blog/?p=312 Today is Saturday, May whatever. This morning I woke up and FINALLY gave myself permission to be sick. After uttering those words to my bedside lamp, the already straining cork that had been clinging on for dear life where head meets nose the past 4 days, holding back the gush of mucus (gross), finally popped. I am sick. Which, in ...

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Ginger, Soy and Whiskey Grilled Chicken

Today is Saturday, May whatever. This morning I woke up and FINALLY gave myself permission to be sick. After uttering those words to my bedside lamp, the already straining cork that had been clinging on for dear life where head meets nose the past 4 days, holding back the gush of mucus (gross), finally popped.

I am sick.

Which, in all honesty, just being sick actually feels better than my mind knowing that my body is sick but demanding, “Man up, soldier! YOU ARE NOT SICK.” Yesterday was a big day, when Holly, my editor, flew all the way down from Vermont (brrr) to Florida (aaaahhh) and spent the day with me in the kitchen. It just would have sucked to be snottin’ and sneezing all over the food. It was an absolute must that I was healthy – er- at least functioning fairly well for that day.

Our plan was to spend the day cooking, testing/writing recipes, photographing, eating and editing. Ok, really, my agenda was to distract her as much as possible in the kitchen, get her drunk so that we could forget about editing. Cuz me no likey editing. You could threaten to take a hammer to my cherished kiwi Le Creuset baby dutch oven and I still would choose THAT over picking apart words and trying to come up with a suitable phrases to replace my babbling, wandering musings and cussing. <– that sentence was a run-on and probably didn’t make much sense.

But, I’m totally stoned on Nyquil right now. So back the hell off.

I wanted to show Holly what a “day in the life of a deranged, disorganized food blogger, cookbook-author wannabe” would be like. And boy, did I work her ass off. We created 4 new recipes, photographed them for the book and fed the dinner party for that evening. I had scribbled down recipes for 4 dishes that I had created in my SICK BUT NOT SICK head and when she arrived, I thrusted my notes to Holly and said, “here are my recipe notes!”

They really shouldn’t be classified as “recipes,” because they looked like this:

hoisin, honey, ginger but maybe garlic or maybe just omit both, how about orange marmalade? could use palm sugar too, 5sp, S+P, ribs, slow+low and glaze.

Holly looked at me with the “this is a recipe? are you fucking serious, lady?” look and then muffled into her sleeve, “bluejay calling mother hen…red alert..I REPEAT…red alert…operation steamykitchen is a no go….requesting permission to abort mission.”

But it worked out well – I would add this ingredient, add that ingredient, taste, adjust and Holly would be right there next to me documenting my every glug, pinch, pour and stir on a piece of paper. She wrote legibly, weighed ingredients and even timed my cooking! I think I am in love and need to just stuff her in my pantry and keep her here in my kitchen until this cookbook is done.

The most time consuming part was photographing. It took about an hour for each shot – partly because I still fumble with my camera settings. Ok, I admit I just use 1 setting and turn the wheely dialy thing a little to the left or a little to the right until I get what I want. BUT – I hope you’ll be proud of me – I graduated from the “P” setting on my Canon Rebel XT and am now on the “Av” setting, because 2 weeks ago when I went to my local camera shop, this nice camera salesman told me I should be using “Av” as it’s what professionals use. So I switched to “Av” but I still don’t know why or what the hell it stands for. All I know is that AUTO is for noobs. “P” is for semi-noobs. And “Av” is a setting that if I wave my camera in front of a real photographer pro, he’ll be like, “OMG. she’s so hot, I want to dry hump her Rebel XT” Plus, if I was still using “AUTO” or “P” then I would be a total dork for writing “Food Photographer” on my new business cards.

Yeah. I’m sooooo “Av.”

Oh and the “M” setting???? “M” is PURE EVIL. If you ever think it’s funny to play a joke on me and switch my camera to “M”, I will KICK YOUR ASK.

Here’s one of the dishes that was translated from:

herb, fish, no fish sauce, wrap in wrapper for diff tex? crispy! deep or pan? salmon or white? mince. need filler like potato, egg to bind, pretty to tie with chive.

Which translates to this:

Coriander Fish Cakes with Thai Dipping Sauce

Coriander Fish Cakes with Thai Dipping Sauce

Pretty nice, eh? Actually, if I think about it, the transformation is kinda like me when I first wake up in the morning before any coffee…incomplete thoughts, totally nonsensical and um…not pleasant to look at. Then I have coffee, shower, slather on concealer, pluck brows and get dressed and cha-ching! A nice, pretty package emerges.

***

Alright, now back to the original reason why I am posting – to give you this insanely kick-ass recipe for Ginger, Soy and Whiskey Grilled Chicken that I tweaked from this dude, who I think has the same warped sense of humor that I have.This was a dish I cooked last weekend and was declared a family fav.

Props to J-Vo for the original inspiration and recipe. [Me love you long time, J-Vo!!!!]

chkn, mar in gr ginger, soy, glug whiskey or bourbon? garlic, sugar. grill

:-)

Ginger, Soy and Whiskey Grilled Chicken

serves 4-6 as part of multicourse meal

3-lb whole chicken, carved (or if you prefer, your choice of already cut-up chicken parts)
1 tsp grated fresh ginger
2 garlic cloves, minced
3 tbl soy sauce
3 tbl brown sugar
1/2 lime, juiced (or 1 1/2 tsp white wine vinegar)
1 ounce whiskey/bourbon/scotch
freshly ground black pepper

Combine all ingredients in a zip-lock freezer back. Squeeze all the air out of bag and let the chicken marinate, preferably overnight, but even 1 hour is fine. If marinating overnight, 15 min prior to grilling, drain the marinade into a small pot and reserve. Let chicken sit on the counter so that it can come to room temperature. Boil the reserved marinade and keep at a steady simmer for 5 minutes to cook and thicken.

Heat BBQ grill on high. Grill chicken skin side down for 3 minutes until skin is nice and golden brown. Flip chicken, reduce heat to medium, brush with cooked marinade and close cover. Cook for another 5-7 minutes, until cooked through.

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